STEP 7
Cook simmering for approximately 20 minutes until the rice, peas and cabbage are cooked.

STEP 8
Stir occassionally, adding more water as mixture thickens.

Notes

I use Continental chicken noodle soup and prefer Jasmine rice. When I add the cabbage, I just leave it on the top of the mixture until it cooks a bit, then I stir it in. You don't need to do anything to the mixture when you make the pasties, as long as it comes out of the fridge cold. I generally use a round of pastry nearly the size of the whole sheet. Place the cold mixture in half of this round, leaving approx 2 cm around the edge, fold the other half over and press to seal. Use a fork to seal the edge. Poke some holes in the top of the pastie. Brush with egg mixture and bake at 180C for approximately 15 minutes until golden brown.

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3
Review and Comment

Great flavour. Quick and easy to make. Would cut the curry powder to one teaspoon next time as my teens found it a bit too spicy. I used fresh Singapore noodles and added then just before serving as they soak in hot water for a few mins to soften. Will be a regular dish in our house!

REVIEWER: cookin4two

DATE: 08-02-2014 02:13:33

RATING:

I love this recipe and have made it regularly. I do add extra vegetables such as grated zucchini, peas and corn or any that need to be used up. Have also par cooked the rice in the microwave for a few minutes before adding. Using a food processor makes the preparation quick and simple. Great meal that's jam packed with goodness and will continue to be a regular here. Thanks for sharing.

REVIEWER: joeysix

DATE: 14-05-2013 12:10:53

RATING:

I made this for my lunch this week and it's a great recipe. I didn't have peas or capsicum so I added more cabbage, also used 2 minute noodle noodles instead of rice. Also used Vegeta vegetable stock powder to the water as my stock. I snuck in a little more curry powder for my taste as well. Really quick recipe, easy to follow and tastes great. Thanks for sharing, I will make again with the additions next time.

1

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